Orzo, Arugula, Olive, and Pecan Salad


Let’s pretend these photos were taken in an Old World Italian kitchen, shall we? Then I don’t have to feel bad that I don’t know my camera settings well enough to realize they are off until I’m previewing the pictures on my computer! I should probably invest in a class from the community college here in town.

Well, here are the slightly grainy pictures, but still DELECTABLE salad offering for your Wednesday from The Scramble. You can bet I had a couple “test” bites of this salad after I made it, as we are having this meal real-time tonight for dinner! It was delicious! As always, I’d love to hear your feedback. I subbed pecans for the walnuts in the original recipe because I had them on hand. What are you cooking up tonight for dinner?!?

XX, Megan

Ingredients for Main Dish

3/4 cup orzo (use wheat/gluten-free if needed)
1/4 cup extra virgin olive oil
1 – 2 Tbsp. balsamic vinegar, preferably with a light flavor like orange or raspberry
6 oz. arugula, coarsely chopped, or use baby spinach (about 3 cups)
20 pitted kalamata or Italian olives, sliced into thirds
1/2 cup walnuts, lightly toasted (about 6 minutes at 300 degrees, or 3-5 minutes on a skillet on the stovetop)
1/2 cup grated Parmesan cheese


Your favorite loaf of whole grain bread.

First, start the orzo boiling in salted water, cook according to the package directions. Meanwhile, heat a small skillet and toast the walnuts/pecans for 3-5 minutes, stirring as they heat. While the nuts are toasting, you can mix the olive oil and the balsamic vinegar in a large measuring cup. Set aside. Slice the olives in thirds. In a large serving bowl, combined the arugula, olives, and walnuts/pecans (after they’ve cooled).

Drain the orzo, allow to cool for a few minutes. Then add it to the salad mixture along with the dressing. Allow the entire salad to cool for a few more minutes and then add the parmesan. Alternatively, you can reserve the parmesan to add to the salad when serving! Serve immediately, or refrigerate for 2 days.



Boil the orzo on the stovetop according to the package directions.



Meanwhile, toast the nuts in a small skillet for 3-5 minutes until they begin to smell fragrant.



Combine the olive oil and the balsamic vinegar in a small bowl and whisk together.



Slice the olives in thirds, and combine all of the ingredients.




*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 5 weekly meals which means 5 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts. PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

2 thoughts on “Orzo, Arugula, Olive, and Pecan Salad

  1. Megan, I’m so glad you enjoyed the orzo salad, it’s one of my new recipes and I’m delighted to hear such wonderful feedback about it. Your version looks especially delicious! Thanks for sharing the recipe and for the shout out to The Scramble.

    Liked by 1 person

    1. Aviva, Thank you for your kind remarks. My husband has an undying love for Arugula! So this salad was right up our alley. I/We cannot thank you enough for your contribution to family dinners EVERYWHERE! I just hope to spread the love around the inter webs, and hope that The Scramble will continue to THRIVE!


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